Monday, May 12, 2014

Recipe: Spring Risotto & Heirloom Tomato Salad

This simple spring risotto features the best flavors of the season
-- ramps, asparagus and wild mushrooms. Ramps are ideal in early
spring... and blend so well into this creamy dish. They have a strong
taste that comes down a notch when cooked, leaving a flavor of mild
garlic with the edge of an onion. I picked up some fresh ramps bursting
with flavor at the farmer's market and knew I'd melt them into a
risotto.

I went off of this recipe,
modifying it only slightly to make it spicier by adding finely diced
chili peppers. I save the parmesan for the top, to use as a garnish.

We paired this with an heirloom tomato and mozzarella salad over a
bed of arugula leaves, dressed with a simple mix of olive oil, lemon
juice, salt and pepper. No need for much else! These ingredients speak
for themselves.

About Me

Full time Mommy, Part time Lawyer. I'm a court-appointed lawyer in Family Court, working with low income New Yorkers and their families in crisis. Our older daughter, little J, is an active, adorable and curious toddler. We recently expanded our family to include another baby girl, who is the cuddliest little cupcake. Things have been hectic at home, but I try to find time for cooking, reading, traveling and entertaining whenever I can. I am a vegetarian and love to find great vegetarian dishes, both to make at home and to try at one of NYC's fabulous restaurants. I love fashion but not as much as I love organizing. My husband and I met at an NYC bar, and this city has played a big part in our relationship and our life. This blog chronicles the daily adventures of being a new mom in this big city.